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Roasted Garlic & Red Chile Dip


  • 10 cloves garlic peeled

  • 2 Tbsp. olive oil

  • 1 lb. tomatillos (husked, rinsed, then cut into quarters)

  • 1 ½ tsp. kosher salt

  • 7 to 8 dry guajillo chiles (mild Mexican dry red chile, remove the stem and seeds)


  1. Take a large saucepan over medium-high heat, sauté the garlic in the oil for 2 minutes, just until they begin to color (be careful not to burn them).

  2. Add the tomatillos, 2 cups of water, and salt. Turn the heat to high and cook for another 3 to 5 minutes.

  3. Add the guajillos and continue to cook for 5 to 10 minutes until the tomatillos are soft and the chiles have rehydrated.

  4. Remove the pan from the heat and allow the contents to cool slightly, then puree smooth in a blender.


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